Gluten Free Blue Corn Muffins
30 mins (prep 10, cooking 20)
12 ingredients
12 servings
Funnily I cannot have yellow corn but am fine with blue corn - and managed to get some blue corn flour in Germany! This was my first approach to making corn muffins, and they turned out wonderfully moist. I suppose they can be made with yellow or white corn flour as well. For the milk I used rice milk, use any kind you like. If you want a sweet muffin, add two to four additional tablespoons honey.

Categories:  quick-breads , muffins , <-30-mins , gluten-free , free-of... , breads , time-to-make ,
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Serving Size (48.74 g)
Servings 12
Amount per Serving
Calories 206.12 Calories from Fat 65.79
% Daily Value *
Total Fat 7.31g 134.94%
Saturated Fat 0.92g 55.09%
Trans Fat 0.02g %
Cholesterol 6.9mg 27.6%
Sodium 287.92mg 143.96%
Total Carbohydrate 30.42g 121.69%
Dietary Fiber 1.72 g 82.74%
Sugars 6.2 g %
Protein 4.94g 118.62%
Vitamin A 17.79IU% Vitamin C 0.58mg%
Calcium 169.23mg% Iron 0.5mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4